Because I had this beautiful piece of beef picanha I trimmed it to make it perfectly rectangular for main so that when sliced in half there were two perfect squares. The excess I had trimmed I diced finely, added seasoning and topped with avocado (Andy's idea). The avocado gave the lovely rich smoothness usually provided by egg yolk in a traditional tartare. Served with a slice of grilled sourdough rubbed with garlic and topped with dehydrated celeriac. A delicious and elegant entree.
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